1. STRAWBERRY SALSA
1 pint strawberries, hulled and finely diced
1 cup loosely packed cilantro, finely diced
½ jalapeno, stem and seeds removed, finely diced
1 medium shallot, finely diced
1 spring onion, finely diced
1 clove garlic, minced or pressed through a garlic press
½ lime, juiced
½ teaspoon fine grain sea salt (or more to taste)
¼ teaspoon ground black pepper
1 teaspoon agave (optional for additional sweetness if your strawberries are not super sweet)
Add all ingredients to a mixing bowl and stir to combine.
Taste and adjust seasonings as needed. For added tang add more lime juice from the other half of the lime. For added spice add more diced jalapeno. You may also want to add more salt, pepper or agave.
Serve with chips or inside tacos.
2. SPICY SHRIMP GUACAMOLE BITES
3/4 pound raw small (60-80 count) shrimp peeled, deveined, tails off, about 24 shrimp total (I bought mine frozen, then thawed them in a bowl of warm water.)
2 teaspoons extra virgin olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 cup Kramer Foods guacamole from the deli
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro, plus additional for garnish
Bite-sized round corn tortilla chips
Crumbled feta cheese or queso fresco, for serving
Place a rack in the center of your oven and preheat the oven to 400 degrees.
Place the shrimp in a large mixing bowl, drizzle with olive oil, then sprinkle with chili powder, cumin, smoked paprika, and kosher salt. Toss to coat, then spread the shrimp on in a single layer on a large baking sheet.
Roast for 4 to 6 minutes, just until the shrimp are opaque and cooked through (do not over cook, or the shrimp will be chewy). Set aside.
In a small bowl, combine the guacamole with the lime juice and 1 tablespoon cilantro.
To assemble the bites: Top each tortilla chip with a spoonful of the guacamole and a roasted shrimp. Garnish with additional fresh cilantro and cheese. Serve at room temperature.
3. EASY CHICKEN EMPANADAS
1 box refrigerated pie crusts
2 cups shredded cooked chicken
4 oz cream cheese, softened
1 cup shredded Mexican blend cheese
1 4.5 oz can diced green chilis
1/2 cup tomatoes with green chili, drained I used Rotel
1/4 cup diced green onions
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg, beaten
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper or spray with non-stick cooking spray.
In a large bowl, combine chicken, cream cheese, shredded cheese, green chilies, tomatoes with green chilies, green onions, salt and pepper. Stir until well combined.
Unroll one pie crust on a lightly floured surface.
Using a 3-inch biscuit or cookie cutter, cut out rounds. Re-roll dough as needed.
Repeat using both pie crusts in package.
Lightly brush the outer edge of each round with water.
Place one heaping teaspoon of chicken mixture in the center of each round.
Fold dough over the filling and press edges together with a fork to seal.
Repeat with remaining rounds and mixture.
Place the empanadas on baking sheet and light brush the tops with beaten egg.
Bake for 12-15 minutes.
4. JALAPENO POPPER CHORIZO TAQUITOS WITH CREAMY AVOCADO SAUCE
FOR THE JALAPEÑO POPPER TAQUITOS:
6 jalapeño peppers, stemmed, seeded, and diced
1 pound chorizo sausage, casings removed
8 ounces (1 package) cream cheese, softened
12 ounces (3 cups) shredded cheddar cheese
30 corn tortillas
Oil, for frying
FOR THE CREAMY AVOCADO SAUCE:
1 large avocado
1/3 cup sour cream
1/3 cup cilantro
Juice of 2 limes
Kosher salt, to taste
In a large skillet over medium-high heat, cook the chorizo and jalapeños until cooked through, breaking up the chorizo as it cooks.
Transfer the chorizo-jalapeño mixture to a large bowl and add the cream cheese and cheddar cheese. Mix well to combine.
Heat 1″ of oil over medium heat. Place 1 tablespoon of the chorizo mixture in a line down the center of each tortilla. Roll the tortilla tightly around the filling, and place a dab of the mixture right toward the inside edge, to help the tortilla stay rolled.
When the oil is hot, add 2 taquitos, seam-side down, to the oil. Fry, turning as necessary, until golden on all sides. Transfer to a paper-towel lined plate to absorb excess oil and cool. Repeat until all of the taquitos have been fried. If freezing the taquitos to reheat and eat later, freeze them at this stage.
As the taquitos cool, combine the avocado, sour cream, 1/3 cup cilantro, and lime juice to a food processor. Process until creamy and well-combined. Season with salt, to taste.